Скачать или смотреть Crunchy Sauerkraut in Only 5 Days! (Fermented Cabbage Eastern European Style)

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Ingredients:
Cabbage
Salt

Video Transcript:

Hello, I am Liena, and today I am going to show you how to prepare amazing sauerkraut in only 5 to 6 days.

This is a safe, traditional method used in countries of Eastern Europe and the Baltic States.

Of course, sauerkraut or fermented cabbage is available everywhere on that side of the world, but it is usually sold pasteurized, so you lose all the benefits of the good bacteria.

That’s why it makes sense to prepare it at home, especially because it is so easy!

Remove the outer leaves, give your cabbage a rinse, and cut out the hard, white core at the bottom of the cabbage.

Now proceed by slicing the cabbage into thing stripes about 0.5cm or 0.2 inches.
Don’t cut it too thin, otherwise the cabbage won’t be crunchy.

The easier way to do this is to use a food processor. My food processor does a perfect job at this.

I had just under 2 kg (4.4 lbs) of cabbage: and look what I got!

Now let’s add salt. Salt is what makes it safe and what makes fermentation happen.

You need 1 tablespoon of salt for every kilogram or 2.2 lbs of cabbage.

Rub the salt into cabbage for a few minutes. Don’t squeeze too hard if you want to preserve the crunch.

Leave to rest for 10-15 minutes. The cabbage will reduce in volume and some juice will separate.

Now we need to transfer the cabbage into a container. You could use a glass jar with weights, but I found this Korean-style fermentation pot the easiest and foolproof way to do this.

Firmly pack the cabbage into the container and press the lid.

Make sure that your cabbage is completely submerged under the juice and there is no floaters on the top.

If there isn’t enough cabbage juice, you can prepare more brine by dissolving salt in pure water. Salt content should be around 2.5 percent.

Leave on the counter for 5 days. From now on, you only need to release gases by pressing on it several times per day.

The second and third days are especially important as there will be a lot of activity, and the cabbage will push the lid to the top.

Your sauerkraut will be ready in 5 days, but if the temperature is a little low, you can keep it for 6 days.

Once fermented, keep refrigerated. Thank you for watching!